Roast Chicken with Hot-Sauce Butter
Roast Chicken with Hot-Sauce Butter is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Wearing gloves, halve and seed chiles.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWearing gloves, halve and seed chiles.
Purée chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender.
Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.
Purée chile mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth.
Set a fine-mesh strainer over a small saucepan.
Strain mixture, pressing on solids.
Heat hot sauce over medium heat.
Stir cornstarch and 2 teaspoons water in a small bowl until smooth.
Whisk cornstarch mixture into hot sauce.
Simmer, whisking constantly, until thickened, about 2 minutes.
Whisk in 3 tablespoons butter.
Season to taste with salt.
Preheat oven to 450°.
Season chicken with salt and pepper.
Heat remaining 1 tablespoon butter in a large ovenproof skillet over medium-high heat.
Cook chicken, skin side down, until golden, about 5 minutes.
Turn chicken and cook 6 minutes.
Remove breasts from pan and transfer to a plate.
Place skillet in oven and roast legs for 12 minutes.
Return breasts to skillet; roast until legs and breasts are cooked through, about 10 minutes longer.
Serve with hot-sauce butter.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.